Latinos y Mas Rest
2030 S Pine Ave, Ocala, FL 34471 · Permanent Food Service · License 5201932
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection5 high priority (3 fixed on the spot, 3 repeats), 4 intermediate (1 fixed on the spot, 2 repeats), 6 basic (1 repeat)-47
- Administrative complaint on Sep 23Counts in full until a follow-up finds the problems fixed-20
- Safety score33
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Inside top portion of refrigerated make-table at cookline: diced tomatoes (47°F - Ambient Cooling 4.5 hours). Manager stated the tomatoes were diced this morning and placed directly into the top portion of the refrigerated make-table at 10am. The time is now 2:30pm.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Inside reach-in cooler near cookline: pork belly (49°F - Cold Holding); bacon wrapped shrimp ( 46°F - Cold Holding). Manager stated the pork belly and the bacon wrapped shrimp were removed from the walk-in cooler at approximately 12pm and placed into the reach-in cooler. Manager had employees begin adding ice to the items inside the cooler during this inspection. 2. Inside walk-in cooler: fish (56°F - Cold Holding). Manager stated the fish was thawed under running water this morning and then placed into the walk-in cooler at approximately 11:30am. Manager added ice to the fish and moved it to the walk-in freezer to rapidly cool to 41°F. fish (56°F 2:45, 41°F 3:45 - Cooling); pork belly (49°F 2:45, 34°F 3:45 - Cooling); bacon wrapped shrimp ( 46°F 2:45, 41°F 3:45 - Cooling)
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Inside top portion of refrigerated make-table at cookline: diced tomatoes (47°F - Ambient Cooling 4.5 hours). Manager stated the tomatoes were diced this morning and placed directly into the top portion of the refrigerated make-table at 10am. The time is now 2:30pm. Stop sale issued.
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee at cookline drank from personal drink cups with gloved hands, then handled tortillas with the same gloved hands without first washing hands or changing gloves. Manager had the employee wash hands and put on new gloves during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Manager changed the sanitizer bucket, then chlorine 50ppm. Inspector instructed manager to have employees wash, rinse, and sanitize all dishes that have been sanitized using the dish machine today.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Inside top portion of refrigerated make-table at cookline: diced tomatoes (47°F - Ambient Cooling 4.5 hours). Manager stated the tomatoes were diced this morning and placed directly into the top portion of the refrigerated make-table at 10am. The time is now 2:30pm.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Mold-like substance on and around nozzles at fountain machine near kitchen entrance.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice dumped into handwash sink in server station.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwash sink in bar. An employee replenished the towels during this inspection.
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Several knives stored between two refrigerated make-tables and between conduit on walls. Manager moved all knives to the warewash area during this inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Two employee drink cups on reach-in cooler at cookline. Manager removed the cups from the area during this inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Dishmachine has no data plate/operating specifications.
Dish machine has no visible data plate.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Drain plug busted out of dumpster.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Absorbent and porous acoustic ceiling tiles in-use in dry food storage room.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone and keys on prep table in kitchen at cookline. Manager removed the items from the prep table during this inspection.
Fixed on the spotRepeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.